Roasted Butternut & Sweet Potato Whole Wheat Lasagna

makes one 8×8 dish(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: https://www.facebook.com/carilynn71 ?Delish Dish? at Facebook Groups https://www.facebook.com/groups/Creates/ ?Delish Dish? at Tumblr http://delishdishs.tumblr.com/

Roasted Butternut & Sweet Potato Whole Wheat Lasagna

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 9-12

    whole wheat lasagna noodle sheets (preferably no-boil)

  • ½

    medium butternut squash, peeled and cubed (about 2 cups cubed)

  • 2

    medium sweet potatoes, peeled and cubed (about 1½ cups cubed)

  • 12

    ounces mascarpone cheese, at room temperature

  • 3

    tablespoons unsalted butter

  • 1

    shallot, thinly sliced

  • 3

    cloves of garlic, minced or pressed

  • cups freshly grated parmesan cheese

  • ½

    cup freshly grated mozzarella cheese

  • 1

    teaspoon salt

  • 1

    teaspoon pepper

  • ¼

    teaspoon nutmeg

  • a bunch of sage leaves

  • olive oil for drizzling

Directions

Preheat oven to 350 degrees F. For squash & potatoes: Lay cubed squash and potatoes on a baking sheet, and drizzle with a bit of olive oil (only about 1-2 teaspoons). Use your hands to coat the squash and potatoes with olive oil, then sprinkle with nutmeg and 1/2 teaspoon each of salt and pepper. Roast for 50 minutes, tossing every 15 minutes or so. Remove from oven and let cool. Once cool, mash with a potato masher or fork. After mashing mine, I actually used a hand mixer with beaters to “whip” them a bit more, but that isn’t necessary. The consistency is up to you. Just make sure it is spreadable. For mascarpone filling: Heat a skillet over medium heat and add butter. Add in shallots and garlic, and whisk every 30 seconds or so for 2-3 minutes. The butter should brown and the shallots and garlic should be fragrant. You don’t want the butter to burn – if it seems to hot, reduce the heat. If it does burn, start over (sorry – totally worth it though!). Remove from heat and let cool for 10 minutes. In a bowl, combine mascarpone, 3/4 cup parmesan cheese, remaining salt and pepper, and the shallots, butter and garlic. Mix until somewhat smooth and spreadable. Layer lasagna: Spray an 8×8 pan with non-stick spray, then lay 2-3 (depending on size/brand) noodles down. Spread half of the squash mixture evenly over top, then spread/crumble half of the mascarpone on top of that. Sprinkle half of the mozzarella and remaining parmesan on next, then repeat with one more set of noodles, squash, mascarpone, and cheese. Top the dish over with a bunch of sage leaves that will crisp up in the oven. Bake for 45 minutes, or until cheese on top is golden and bubbly. This dish will serve 2-4 as an entree, and 4-6 as a side dish.


Nutrition

Facebook Conversations